A flavorful and fragrant vegan curry laksa ramen soup topped with fried wontons, crunchy veggies, and shredded mushrooms.
Curry Laksa Ramen
A flavorful and fragrant spicy noodle soup topped with fried wontons, crunchy veggies, shredded mushrooms and simmered in a creamy coconut broth.
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Servings: 2
Ingredients
- 2 servings ramen - fresh/dried, cooked based on package's instructions
- 2 Tbsp red chili/laksa paste or sambal
- 3 cups vegetable stock
- ¼ cup coconut milk
- 1 tsp coconut sugar - optional, adjust based on the chili paste's sweetness
- a handful of fresh curry leaves - optional
- oil & salt to taste
- Topping ingredients:
- ¼ cup King oyster mushrooms – peeled into thin strips
- ¼ cup long beans - cut into 2" length - used white long beans, blanched
- ½ cup mung bean sprouts - blanched
- ¼ cup pan-fried eggplant
- ¼ cup tofu puffs
- lime wedges - red chilis
- fried veggie wontons
Instructions
- In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside.
- Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well.
- Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil.
To make the curry:
- Sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute.
- Add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) and bring it to boil.
- Reduce heat to simmer and add coconut milk, then cook long beans and eggplants in soup for about 30 seconds. Turn off the heat.
To serve:
- Place cooked ramen in a bowl
- Ladle over soup with veggies and top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice.
- Enjoy!
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